Bosch HGS Use And Care Manual page 18

CONVECTION ROAST
Convection Roast uses heat from the bottom burner as well
as heat circulated by the convection fan:
The Convection Roast mode is well suited to preparing tender
cuts of meat and poultry.
The benefits of Convection Roasting, include:
As much as 25% faster cooking than standard Roasting/
Baking
Rich, golden browning
For Best Results:
Use the same temperature as indicated in the recipe.
Check doneness early as roasting time may decrease by
as much as 25%. Refer to Convection Roast Chart for
examples.
Do not cover meat or use cooking bags.
Use the broil pan and grid provided with the range for
roasting. A low=sided, uncovered pan can also be used.
Use the probe or a meat thermometer to determine the
internal temperature of the meat.
If the meat is browned to your liking, but is not yet done,
a small strip of foil can be placed over the browned area
to prevent overbrowning.
Let meat stand covered with foil 10=15 minutes after
removing from the oven.
Convection Roast Chart
Beef
Rib Roast
Rib Eye Roast,
(boneless)
Rump, Eye, Tip,
sirloin (boneless)
Tenderloin Roast
4 - 6 325 25-32 145 (reed/rare)
28-32 160 (medium)
4 - 6 325 24-32 145 (reed/rare)
27-32 160 (medium)
3 - 6 325 25-30 145 (reed/rare)
28-32 160 (medium)
2 - 3 425 15-25 145 (med/rare)
Pork
Loin Roast 5 - 8 350 15-25 160
(boneless or bone-in)
Shoulder 3 - 6 350 20-30 160
Poultry
Chicken - whole 3 - 4 375 14-20 180
Turkey,unstuffed ** 12-15 325 10-14 180
Turkey, unstuffed ** 16-20 325 9-13 180
Turkey, unstuffed** 21-25 325 6-10 180
Turkey Breast 3 - 8 325 20-25 170
Cornish Hen 1 - 1 F_ 350 45-75 (total 180
time)
SRoasting times are approximate and may vary depending on the shape
of the meat,
$$Stuffed turkey requires additional roasting time, The minimum safe
temperature for stuffing in poultry is 165°!:,
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